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chicken chicken pie pie recipe supper twist on comfort food

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Chinese Chicken Pies

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Preparation Time: 45 minutes
Cooking time: 45 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 3168 times

Ingredients:

Metric Imperial

6 Shiitaake mushrooms

Half Cooked chicken

4 Shallots

2 tsp(s) Olive oil

1 tbsp(s) Plain flour

110 ml(s) Chicken stock

1 tsp(s) Soy sauce

1 tsp(s) Oyster sauce

1 tsp(s) Hoi sin sauce

2 tbsp(s) Fresh coriander

500 gm(s) Packet of puff pastry

1 Yolk of an egg

1 tbsp(s) Milk

An interesting twist on the good old chicken pie!

Posted by: abs on 23 February 2008

Click here to view abs's Cookery Book

Cooking Steps:

Heat your oven to 200C/400F/Gas mark 6.
Shred the meat from the chicken and chop finely.
Slice the shallots and the mushrooms. Cook the shallots gently in the oil until soft. Sprinkle in the flour and stir for 2minutes, then gradually add the stock, stirring all the time.
Add the mushrooms as well as the soy, oyster and hoi sin sauces and simmer for about 5mins. Remove from the heat, add the chicken and coriander, then, leave to cool.
Roll out the pastry and cut into squares, about 15cm across - you need 8 squares.
Pile the chicken mixtures onto 4 of the squares (try to keep the diameter of the mixture smaller and pile high instead to get a lot of chicken into the pies). Top with remaining squares and use a mug to push down over the top of the pastry topped mixture and seal around the sides of the pie. Pinch with a fork to achieve the seal and trim the sides to make the pie shapes neater.
Brush with the egg yolk, cut a small split in the top of the pies and bake for 20mins, or until golden.
Nice served as a lunch with a salad or, a more substantial meal with stir fried veg etc.